Loaded Fried Chicken Curry Tacos

29 cookbooks

Spice up your Taco Tuesday with a few of these Loaded Fried Chicken Curry Tacos with Ginger Aioli! Easy, delicious, and full of sass!

Climbing Grier Mountain

Serves 4

15 Ingredients

1/2 cup Vegetable Oil

1 lb Chicken Strips

15 fl oz Unsweetened Coconut Milk

1 Egg

1 cup Buttermilk

1 Tbsp Curry Powder

2 cup All-Purpose Flour

to taste Red Cabbage

to taste Jalapeño Pepper Slices

to taste Serrano Pepper Rings

to taste Carrot

to taste Flour Tortillas

to taste Salt and Pepper

1 cup Mayonnaise

1 Tbsp Ginger

4 Steps

Steps 1

Combine Buttermilk, Egg, Unsweetened Coconut Milk, Chicken Strips, Curry Powder, Salt and Pepper. Let the chicken marinate at room temperature for at least 15 minutes.

Steps 2

Add Vegetable Oil to a dutch oven and preheat to medium high heat. Add All-Purpose Flour to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.

Steps 3

To make the aioli, combine Mayonnaise, freshly grated Ginger and Salt and Pepper

Steps 4

To serve, place a few chicken strips into a Flour Tortillas, add Red Cabbage, Jalapeño Pepper Slices, Serrano Pepper Rings, shredded Carrot and put a dollop of ginger aioli on top. Serve and enjoy!